Ingredients
ROUX
3/4 cup butter
3/4 cup flour
GUMBO
3 tbsp butter
1 tbsp minced or pressed garlic
1/2 cup chopped celery
1-1/4 cups chopped green peppers
1/2 tsp red pepper flakes
2tsp chili powder
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ROUX Melt the butter in a heavy saucepan and blend in the flour. Cook and stir occasionally over low heat until the color of peanut butter. Set aside. GUMBO Melt the butter in a stockpot. Add the garlic, celery, green peppers, red pepper flakes, and chili powder. Saute about 5 minutes until the vegetables have softened. Vigorously whisk in the roux, making sure that it doesn't lump. While whisking, add the remaining ingredients except for the shellfish. Stir in shellfish and simmer 5 minutes more.
RecipeNLG
Gathered
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces
Budget immersion blender — soups, sauces, mayonnaise, smoothies